Name: Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Smithfield® Thick Cut Hickory Smoked Bacon, divided - 7 slices; Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin - 1; Butter or margarine - 3 tablespoons; Apple cider - ¼ cup; Cornbread stuffing mix - ¾ cup; Chopped red cooking apple (Rome, Jonathan) - ⅓ cup; Dried cranberries - 3 tablespoons; Chopped pecans, toasted - 2 tablespoons

Ingredients for - Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin

1. Smithfield® Thick Cut Hickory Smoked Bacon, divided 7 slices

2. Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin 1

3. Butter or margarine 3 tablespoons

4. Apple cider ¼ cup

5. Cornbread stuffing mix ¾ cup

6. Chopped red cooking apple (Rome, Jonathan) ⅓ cup

7. Dried cranberries 3 tablespoons

8. Chopped pecans, toasted 2 tablespoons

How to cook deliciously - Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin

1 . Stage

Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.

2 . Stage

Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.

3 . Stage

Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.

4 . Stage

Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.

5 . Stage

Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.